Curry Korokke (Croquette)
Japan meets Malaysia in this playful take on the classic Japanese croquettes. This version has the same fluffy, steamy mashed potato interior folded together with onions and beef, encased in a satisfyingly crunchy panko breadcrumb shell, with a big surprise in the form of a flavor burst of cumin-y curried Malaysian red curry spice! Drown it in a heavy drizzle of tonkatsu sauce (or sambal!), serve with a side of white cabbage, and you’ll have a set of charmingly crisp, cross-cultural croquettes ready to chow down while they’re piping hot!
- Recipe by Jade Qiu
Red Curry Korokke
- 1 lb (454g) starchy potatoes (such as russet), peeled and quartered
- 2 tbsp (30ml) vegetable oil
- 1 medium onion, minced
- 5-6 oz. (150g) ground beef
- 1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)
- 1 cup (60g) panko bread crumbs
- 2 eggs, beaten
- 1/2 cup (60g) flour
- Salt and pepper
- Place the potatoes in a medium pot and cover with cold water. Bring this to a boil, then simmer for 10-15 minutes until the potatoes are cooked through.
- Drain the potatoes, making sure very little moisture remains, and transfer to a large bowl. Mash potatoes while they are still hot, then let it cool slightly.
- Pour vegetable oil into a medium pan, place over medium heat, then add the onions to it and sauté for 6-10 minutes, until the onions are translucent and just the slightest blush of brown. Add ground meat to the pan, break it up using a spatula, and let it fry for 2-3 minutes, until cooked through. Next, pour in the Homiah Malaysian Red Curry Kit, stir to combine, and bring it to a simmer. Season with salt and pepper to taste. When done, add this to the potatoes, then combine thoroughly with a spoon or spatula.
- Using your hands, divide the mixture up evenly and form into oval patties. Lay the patties on a tray, and cool them down in the refrigerator or freezer for 10 minutes.
- In a medium pot, heat vegetable oil to 350°F (177°C), making sure there is at least 2 inches of oil. In the meantime, set up a dredging station with flour, eggs, and panko each in their own trays. Then, working with one patty at a time, coat it with flour, then dip it into the eggs, and finally press on a coat of panko bread crumbs.
- Fry the patties in the oil for 1-2 minutes per side, working with 2-3 patties at a time. When the patties are golden brown, transfer them onto a wire rack to remove excess oil. Repeat for all the patties.
- When done, serve the croquettes hot, drizzle liberally tonkatsu sauce and serve them with a side of shredded cabbage and tomatoes. Enjoy!